By Emily Weinstein, The New York Times
Every week, I pick five recipes for you for busy nights. And I do have five amazing recipes for you below, but can I also put in a plug for something else this time around?
In addition to making the buttery, insanely good tomato chicken below, and the coconut-dill salmon, I also think you should grill something super simple. If you don’t have a grill, sub in whatever cooking method you like. The point is to make the most basic, salt-and-pepper-and-cook-it grilled salmon or baked tofu, so you can devote your energy to making the side dishes.
1. Tomato Basil Chicken Breasts
This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.
By Christian Reynoso
Yield: 2 servings
Total time: 30 minutes
Ingredients:
- 2 small boneless skinless chicken breasts (about 3/4 pound) or 1 large chicken breast, halved horizontally
- Salt and pepper
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 tablespoons diced shallots (about 1 medium shallot)
- 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges
- 1 tablespoon capers in brine, drained
- 1/2 teaspoon red wine vinegar
- Plenty of basil leaves (large leaves torn), for serving
Preparation:
1. Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.
2. Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to two serving plates.
3. Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and 1/3 cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.
4. Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.
5. To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.
2. Coconut-Dill Salmon With Green Beans and Corn
A fillet of salmon, bathed in a fragrant mixture of coconut cream, lemon and dill, is foil-wrapped and set on a hot grill to steam in its own juices. The fish is accompanied by a light salad of fresh corn, tomatoes, green beans and an additional showering of feathery dill. The result, served warm or cold, is a great low-lift dish for a large party, or a meal that can be prepped in advance.
By Yewande Komolafe
Yield: 6 to 8 servings
Total time: 40 minutes
Ingredients:
- 1 (2-pound) salmon fillet (skin on or off)
- 2 tablespoons plus 1 teaspoon olive oil
- Coarse kosher salt (such as Morton) and black pepper
- 1 cup unsweetened coconut cream or coconut milk
- 2 tablespoons dark brown sugar
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1 lemon
- 1 cup chopped fresh dill
- 8 ounces green beans, trimmed and halved crosswise
- 1 cup fresh corn kernels (from 1 to 2 ears corn)
- 1 pint cherry tomatoes, lightly crushed open or sliced into halves
Preparation:
1. Heat an outdoor grill to high (see tip). Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil (or 2 stacked sheets of regular foil) on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.
2. In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper. Zest the lemon right into the bowl and squeeze in 2 tablespoons juice. Stir in 1/2 cup dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet. Use another strip of foil if necessary to make a tight seal.
3. On another large strip of foil, toss the green beans with the remaining teaspoon of oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet.
4. Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. To test the fish for doneness, remove the packet from heat, cut a slit in the top with a knife and slide the knife into the fish. It should be tender. Using two tongs or wearing oven mitts, carefully transfer the fish packet to a large serving platter and open the top.
5. Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, remaining 1/2 cup dill, half of the reserved dressing and a pinch of salt. Toss to coat.
6. To serve, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing or refrigerate until ready to serve.
TIP: Alternatively, cook the fish and green beans in a 450-degree oven. Place the packets on a baking sheet and cook for 13 to 15 minutes.
3. One-Pot Zucchini-Basil Pasta
This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.
By Alexa Weibel
Yield: 4 servings
Total time: 20 minutes
Ingredients:
- 2 3/4 cups vegetable stock
- 12 ounces medium pasta shells
- 2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes
- 4 ounces mascarpone, crème fraîche or softened cream cheese
- 1 large garlic clove, finely chopped
- 1/3 packed cup thinly sliced basil
- Kosher salt and black pepper
- 3 tablespoons chopped roasted salted almonds
- 3 tablespoons chopped Italian parsley
Preparation:
1. In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
2. Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
3. Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.
4. Spicy Green Curry Steak
A quick rest in spicy, super-flavorful Thai green curry paste — made from aromatics and herbs like cilantro, galangal, garlic, lemon grass and fresh chiles — imbues skirt steak with complex floral heat. Besides making wonderful curries and marinades, the paste makes a great addition to soups, dressings and sauces. Look for jars or cans in Thai markets or the international aisle at the supermarket. Green curry paste can pack quite a bit of heat; red curry paste will offer slightly milder results for this dish. Serve this steak alongside a sliced tomato salad for extra color and brightness.
By Samantha Seneviratne
Yield: 4 servings
Total time: 35 minutes
Ingredients:
- 2 pounds skirt steak
- 1/3 cup Thai green curry paste
- 2 tablespoons vegetable oil, divided
- Kosher salt
- 4 tablespoons salted butter, at room temperature
- 1 garlic clove, finely grated
- 1 lime
Preparation:
1. Pat the steaks dry and place in a large zip-top bag. (If the steaks are long, cut them into two pieces to better fit your pan later.) Add the curry paste and 1 tablespoon of the oil and massage them evenly into the steak. (For a deeper flavor, allow the steak to marinate for 2 to 4 hours in the fridge.)
2. Prepare the butter: In a small bowl, mix together the butter, garlic and 1 1/2 teaspoons of finely grated zest from the lime. Season to taste with salt. Cut the remaining lime into wedges for serving.
3. Heat a large cast-iron pan on medium-high until hot. Add the remaining 1 tablespoon oil to the pan. Wipe off excess marinade from the steak and season the steak with salt. Add to the skillet. Cook, pressing the steak down occasionally until well-browned on one side, about 3 minutes. Flip the steak and continue to cook for another 1 to 2 minutes for medium-rare (125 to 130 degrees). (Skirt steak becomes tough when overcooked, especially if it’s grass-fed beef. Keep a close eye while cooking.)
4. Transfer steak to a cutting board and let rest for 5 to 10 minutes. Slice steak against the grain and serve with lime butter and lime wedges.
5. Hot Dogs With Pico de Gallo
Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining those two elements of fully loaded Mexican hot dogs makes these easy to cook for a crowd and tote to a cookout. You can prepare the pico de gallo early in the day and keep it in an airtight container until ready to pile onto the hot dogs, split to cradle the fresh filling. Be sure to keep the grill heat moderate. Too hot, and the hot dogs — and buns — will burn and dry out. Too cool, and they won’t take on a smoky char.
Recipe from Tanya Sichynsky
Adapted by Genevieve Ko
Yield: 4 servings
Total time: 30 minutes
Ingredients:
For the pico de gallo:
- 2 ripe but firm tomatoes (1 pound), cored, seeded and diced (2 cups)
- 1/2 small white onion (4 ounces), finely diced (1 cup)
- 2 jalapenos (3 ounces), stemmed, seeded (if desired) and finely chopped (1/3 cup)
- 1/2 cup cilantro leaves and tender stems, finely chopped
- 1 teaspoon fresh lime juice, plus more to taste
- Kosher salt
For the hot dogs:
- 4 hot dogs
- 4 hot dog buns
- 2 tablespoons mayonnaise (optional)
Preparation:
1. Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.
2. Make the pico de gallo by combining the tomatoes, onion, jalapenos, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.
3. Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
4. Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.
5. Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.
This article originally appeared in The New York Times.
Originally Published: